Korean Spiced Salmon Asian Rice Noodle Salad with Sesame & Soy, Avocado puree

Korean Spiced Salmon Asian Rice Noodle Salad with Sesame & Soy, Avocado puree

AS Seen on TV3 six o clock Show Kitchen


For the five spice rubbed salmon:

·  1 salmon fillet, (about 60g), from sustainable sources, ask your fishmonger, skinned and pin-boned


  • 2 sprinkle of the ChanChan Korean spice bag seasoning
  • 4 tablespoons low-salt dark soy sauce
  • 1 thumb-sized piece fresh ginger, finely grated
  • 2 tablespoons runny honey
  • You will need:
  • ·        100g rice vermicelli noodles (fine)
  • ·        1 small carrot, shaved with peeler
  • ·        ½  cucumber, seeds removed, shaved
  • ·        75g bean sprouts
  • ·        Small hand full each of mint, coriander,
  • ·        1 long red chilli, seeds removed, finely chopped
  • ·        1 garlic clove, finely grated
  • For the Dressing:
  • ·        2 tablespoons pure sesame oil
  • ·        2 tablespoons ChanChan Red Shiso Leaf vinegar or rice vinegar
  • ·        1 tablespoon light soy sauce
  • ·        Squeeze of lime juice
  • Putting it together:


  • Step 1
  • Mix all the marinate ingredients in a bowl and combine, place the salmon fillet in.
  • Preheat your oven to 170c. When you’re ready to cook the salmon, remove it from the marinade, place in oven for 4 mins on an oven tray with parchment paper base.
  • When cooked sprinkle with the chillies, spring onions, then squeeze over the lime.

Step 2

  •  Prepare the rice noodles according to packet instructions, chill & drain well, and then place in a large bowl.
  • Put ready to eat avocado in a pestle & mortar with a squeeze of lime, salt & Black pepper and make in to a puree.

Step 3

  • Add all the carrot, cucumber, chilli, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve with the baked salmon on top. And a dollop of the avocado puree on top.
Chanchan sauce company